Kuhakeitto

Ingredients - Serves 4

• Salt and pepper - To taste
• Fresh dill - 2 tablespoons, chopped
• Milk - 1 cup
• Fish stock - 4 cups
• All-purpose flour - 2 tablespoons
• Butter - 2 tablespoons
• Onion - 1 medium, chopped
• Carrots - 2 medium, peeled and diced
• Potatoes - 4 medium, peeled and diced
• Fresh fish fillets - 500 grams

Let's Get Started

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the diced potatoes and carrots, and cook for 5 minutes.
4. Sprinkle the flour over the vegetables and stir well to coat.
5. Pour in the fish stock and bring to a boil.
6. Reduce the heat to low and simmer for 15 minutes, or until the vegetables are tender.
7. Meanwhile, cut the fish fillets into bite-sized pieces.
8. Add the fish and milk to the pot, and simmer for another 5 minutes, or until the fish is cooked through.
9. Season with salt and pepper to taste.
10. Garnish with fresh dill before serving.

Dietary Info

• Dish Type: Soup
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Calories: 350
• Fat: 12g
• Carbs: 30g
• Protein: 20g
• Sodium: 800mg
• Sugar: 5g